Assessment of grey mould (Botrytis cinerea) impact on phenolic and sensory quality of Bordeaux grapes, musts and wines for two consecutive vintages
I Ky, B Lorrain, M Jourdes, G Pasquier… - Australian Journal of …, 2012 - Wiley Online Library
Abstract Background and Aims: The impact of grey mould (Botrytis cinerea (B. cinerea)) was
quantified on chemical, phenolic and sensory qualities of grapes, derived musts and wines.
Methods and Results: Analyses were carried out by using naturally or artificially infected
grape berries at ripeness or overripeness. In grape seeds, chemical analyses revealed no
major differences between healthy and rotten grapes. In grape skins of Botrytis‐affected
berries, concentrations of all the phenolic compounds (anthocyanins and proanthocyanidin …
quantified on chemical, phenolic and sensory qualities of grapes, derived musts and wines.
Methods and Results: Analyses were carried out by using naturally or artificially infected
grape berries at ripeness or overripeness. In grape seeds, chemical analyses revealed no
major differences between healthy and rotten grapes. In grape skins of Botrytis‐affected
berries, concentrations of all the phenolic compounds (anthocyanins and proanthocyanidin …
[PDF][PDF] Assessment of grey mould (Botrytis cinerea) impact on phenolic and sensory quality of Bordeaux grapes, musts and wines for two consecutive vintages_191 …
I KY, B LORRAIN, M JOURDES, G PASQUIER… - 2012 - academia.edu
Abstract Background and Aims: The impact of grey mould (Botrytis cinerea (B. cinerea)) was
quantified on chemical, phenolic and sensory qualities of grapes, derived musts and wines.
Methods and Results: Analyses were carried out by using naturally or artificially infected
grape berries at ripeness or overripeness. In grape seeds, chemical analyses revealed no
major differences between healthy and rotten grapes. In grape skins of Botrytis-affected
berries, concentrations of all the phenolic compounds (anthocyanins and proanthocyanidin …
quantified on chemical, phenolic and sensory qualities of grapes, derived musts and wines.
Methods and Results: Analyses were carried out by using naturally or artificially infected
grape berries at ripeness or overripeness. In grape seeds, chemical analyses revealed no
major differences between healthy and rotten grapes. In grape skins of Botrytis-affected
berries, concentrations of all the phenolic compounds (anthocyanins and proanthocyanidin …
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